Mexican Street Corn Coleslaw
Ingredients:
4 cups shredded cabbage (green or a mix of green and purple)
1 cup corn kernels (fresh, frozen, or canned)
½ cup chopped fresh cilantro
½ cup crumbled queso fresco
½ cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon honey
Salt and pepper to taste
Directions:
Prepare the corn: If using fresh corn, grill or boil the corn until tender, then remove the kernels. If using frozen or canned corn, simply drain and rinse it.
Combine the veggies: In a large bowl, add the shredded cabbage, corn, and chopped cilantro.
Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, honey, salt, and pepper. Adjust seasoning to taste.
Toss together: Pour the dressing over the cabbage mixture and toss to combine until everything is evenly coated.
Chill: Refrigerate for at least 30 minutes to let the flavors meld together.
Serve: Before serving, sprinkle the crumbled queso fresco on top for a creamy, salty finish. Enjoy!
Prep Time: 15 minutes | Cook Time: 10 minutes (if using fresh corn) | Total Time: 25 minutes
Servings: 6-8 servings